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Smoked Salmon Dip

Smoked Salmon Dip

This creamy Smoked Salmon Dip delivers effortless elegance in under 10 minutes. Blending smoky salmon, tangy lemon, and fresh dill with a silky base of cream cheese and sour cream, it’s a luxurious appetizer that’s perfect for brunches, parties, or anytime you want a gourmet touch with minimal effort.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Brunch, Seafood
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g smoked salmon or use smoked trout for a milder flavor
  • 200 g full-fat cream cheese ensures a rich, creamy texture
  • 0.25 cup sour cream adds lightness and tangy lift
  • 0.25 cup mayonnaise for extra creaminess and smooth blending
For the Flavor
  • 0.25 cup fresh dill roughly chopped
  • 0.5 clove garlic minced
  • 1.5 tsp lemon zest about 1 lemon
  • 1-2 tbsp fresh lemon juice adjust to taste
  • pinch salt and black pepper start light; smoked salmon already contains salt

Method
 

  1. Step 1: Combine Ingredients: Add all ingredients to a food processor, starting with 1 tablespoon of lemon juice. Begin with a small pinch of salt — smoked salmon can be quite salty.
  2. Step 2: Blend Until Smooth: Pulse for about 10 seconds, scraping down the sides as needed. Blend until creamy but with slight texture remaining for character.
  3. Step 3: Adjust Seasoning: Taste and adjust lemon juice or salt to your liking. Blend briefly to combine.
  4. Step 4: Serve: Transfer to a serving bowl and garnish with extra dill, lemon zest, or thin slices of smoked salmon. Serve at room temperature with crackers, crostini, or cucumber rounds.

Notes

To Serve: Pair with crackers, toasted baguette slices, or fresh veggie sticks.
Make-Ahead: Can be prepared up to 24 hours in advance — the flavors develop beautifully overnight.
Storage: Store in an airtight container in the fridge for up to 3 days. Not suitable for freezing.
Tips: For chunkier texture, pulse less. Add a pinch of cayenne or a dash of horseradish for a kick. Swap dill for chives for a milder herb flavor.